Birria (Mexican Goat Stew)

Birria literally translates to "a mess" and is a slow cooking technique for fork-tender, fall apart goat stew in a tomatillo broth with rich flavor.


1 cup boiling water
8 tomatillos
5 garlic cloves, diced
1 onion, minced
1 serrano chile, stemmed
1/4 cup cider vinegar
2 inches ginger, minced
2 tbsp canola oil
3 lb. bone-in goat or lamb shoulder, cut into 2" pieces
Kosher salt and pepper, to taste
2 cups chicken stock
1 bunch cilantro, chopped
Corn tortillas, warmed, for serving
Lime wedges, for serving


1. Heat a large Dutch oven over medium-high heat and add tomatillos, garlic, salt, pepper, spices, and serrano, turning as needed, until charred, 12–15 minutes. Move to blender with vinegar, oregano, cinnamon, cumin, pepper, and ginger and puree.
2. Add oil to stockpot over medium-high heat. Pat goat dry and season with salt and pepper. Cook until browned, in batches, 15-20 minutes. Set aside. 
3. In stockpot, add onion and saute, 4-5 minutes. Add chile sauce and simmer, 4–6 minutes. Add goat and stock to pan and bring to boil over medium-low heat. Let simmer, 1 1/2 to 2 hours. Shred meat, discarding bones, and return to pan. Add cilantro and serve with tortillas and lime wedges. Enjoy!

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